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Short Ribs Provencale
May 2nd, 2016 by

There's a variety of complex flavors in this dish.

There's a variety of complex flavors in this dish.

This recipe is time consuming but it’s well worth the wait. I found it on Epicurious. Cookbook author Rick Rodgers said the editors of Bon Appétit magazine asked him to create the ultimate version of braised short ribs and this is what he came up with, based on elements of various short rib dishes he enjoyed at several restaurants.

I took it a step further by using short ribs I got at a local Massachusetts farm. I also had a pound of bacon and a chicken sausage I needed to cook, so I cooked them in the dutch oven before I cooked the short ribs. Before adding the ribs, I took out all of the oil left from the bacon and sausage except for about two tablespoons. I don’t think cooking bacon and sausage is necessary but I do believe it added even more depth to the wonderful flavors found in this dish.

I didn’t have any black olives so I used what I had on hand: olives stuffed with blue cheese. I also served the short ribs over mashed potatoes and covered it all in a blanket of the delicious sauce. Here’s the recipe. Bon appetite!

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Beef Bourguignon II: An Easier Recipe
Nov 9th, 2012 by

This is a good recipe to keep in your repertoire now that colder days approach.

This is a good recipe to keep in your repertoire now that colder days approach.

Here’s a quicker and easier recipe than Julia Child’s boeuf bourguignon.

With temperatures in the 40s yesterday I was looking to make something in my dutch oven. So I looked on the Staub website and found this recipe. It’s time consuming (needs two hours in the oven) but pretty simple to make and dirties only one pan: your dutch oven.

Once you crisp the bacon, brown the beef, and saute the mushrooms, you throw everything back into the dutch oven and wait 2 hours for it to be done. I don’t have the steamer insert so I didn’t make the potatoes as described in this recipe on the Staub website. Instead I opted for mashed potatoes and some crusty bread.

Beef Bourguignon (From the Staub Website)

Ingredients:

  • Salt, to taste
  • 5 slices thick-cut smoked bacon, cut into 1/2-inch pieces
  • 1/2 lb. crimini mushrooms, stems removed and cut into quarters
  • 2 1/2 lb. beef chuck roast, cut into 1-inch cubes
  • 1 cup beef broth, divided
  • 3 Tbs. all-purpose flour
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1/2 lb. whole pearl onions, peeled
  • 3 cloves garlic, peeled
  • 1 Tbs. tomato paste
  • 1/3 cup brandy
  • 3 cups red Burgundy wine or Pinot Noir
  • 1 bouquet garni
  • Freshly ground pepper, to taste
What I did:
Heat a 5 qt. cocotte over medium heat. Add the bacon and cook until crispy, stirring often, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a plate.

Add the mushrooms to the cocotte and cook until golden and just tender, stirring occasionally, 3 to 5 minutes. Using a slotted spoon, transfer the mushrooms to the plate with the bacon.

Season the beef generously with the salt and pepper. Over medium-high heat, warm the cocotte. Working in 3 batches, brown the beef on all sides until golden brown, 5 to 7 minutes per batch. Transfer the beef to a plate.

After the last batch of beef is browned, deglaze the cocotte with 1/2 cup beef broth, scraping up the browned bits with a wooden spoon.  Return all the beef, bacon, and mushrooms to the cocotte. Add the flour, stir to coat evenly, and cook for 1 minute.

Add the carrots, pearl onions, garlic, and tomato paste to the cocotte. Add the brandy and simmer for 30 seconds. Add the wine, remaining beef broth, and bouquet garni to the cocotte and increase the heat to medium-high, bringing the liquid to a boil.

Transfer to the oven and cook for 1 hour. Check the stew and give it a stir. Continue cooking the stew, covered, until the beef is fork-tender, 30 to 45 minutes more. Taste the liquid and season with salt and pepper, if desired, and discard the bouqet garni.

Spoon the beef bourguignon into a shallow bowl. Serve with potatoes and garnish with parsley.

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Breakfast for Dinner: Gingerbread Pancakes
Jan 12th, 2010 by

The bold flavor of gingerbread in one of the lightest pancakes you'll ever eat.

The bold flavor of gingerbread in one of the lightest pancakes you'll ever eat.

A friend on a skiing trip in Vermont raved about some gingerbread pancakes she ate at a restaurant up there. I emailed the place to see if they’d be willing to share the recipe with the RootsLiving community. But alas, they wouldn’t give it up.

So I did some searching and found this recipe in a cookbook I was given for Christmas this year: “Comfort Food: Warm and Homey, Rich and Hearty.” I made them for dinner tonight and found them to be very light, fluffy and brimming with gingerbread flavor.

Ingredients/Shopping List:

  • All Purpose Flour (1 1/4 cups)
  • Baking Powder (1 tsp.)
  • Baking Soda (1/2 tsp.)
  • Kosher Salt (1/2 tsp.) (I’m sure if you don’t have Kosher, regular salt will do.)
  • Ground Cinnamon (1 tsp.)
  • Ground Ginger (3/4 tsp.)
  • Ground Cloves (1/8 tsp.)
  • Large Eggs (2)
  • Dark Brown Sugar (1/4 cup, firmly packed)
  • Unsulfured Light Molasses (2 tbsp.)
  • Unsalted Butter (2 tbsp, melted, plus more for serving)
  • Brewed Coffee (1/4 cup, at room temperature)
  • Canola Oil (enough for cooking)
  • Pure Maple Syrup (For serving. I didn’t have pure maple syrup so I used Aunt Jemima Original. I know, sacrilege!)

What I Did:

Preheat oven to 200 degrees.

In a large bowl sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

In another bowl whisk together the eggs, brown sugar, molasses, the 2 tablespoons of melted butter, coffee, and 1/2 cup of water.

Pour the egg mixture into the flour mixture and stir until combined. Don’t overwork it.

Get a frying pan hot enough so that water flicked on it will sizzle and skitter across the surface.

Brush a light coating of the oil over the pan and then pour about 1/4  cup of the batter onto it. Cook pancake until bubbles form on the surface (about 2 min.). And then flip it over until the bottom is golden brown (about 30 seconds to 1 min.)

Transfer pancakes to a baking sheet and keep warm in the oven.

Serve hot and with plenty of butter and syrup.

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